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For: Yang X, Li A, Li X, Sun L, Guo Y. An overview of classifications, properties of food polysaccharides and their links to applications in improving food textures. Trends in Food Science & Technology 2020;102:1-15. [DOI: 10.1016/j.tifs.2020.05.020] [Cited by in Crossref: 32] [Cited by in F6Publishing: 14] [Article Influence: 16.0] [Reference Citation Analysis]
Number Citing Articles
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2 Suresh R, Rajendran S, Hoang TKA, Vo DN, Siddiqui MN, Cornejo-Ponce L. Recent progress in green and biopolymer based photocatalysts for the abatement of aquatic pollutants. Environ Res 2021;199:111324. [PMID: 33991569 DOI: 10.1016/j.envres.2021.111324] [Reference Citation Analysis]
3 Irastorza A, Zarandona I, Andonegi M, Guerrero P, de la Caba K. The versatility of collagen and chitosan: From food to biomedical applications. Food Hydrocolloids 2021;116:106633. [DOI: 10.1016/j.foodhyd.2021.106633] [Cited by in Crossref: 9] [Cited by in F6Publishing: 4] [Article Influence: 9.0] [Reference Citation Analysis]
4 Wu Y, Huang TY, Li ZX, Huang ZY, Lu YQ, Gao J, Hu Y, Huang C. In-situ fermentation with gellan gum adding to produce bacterial cellulose from traditional Chinese medicinal herb residues hydrolysate. Carbohydr Polym 2021;270:118350. [PMID: 34364598 DOI: 10.1016/j.carbpol.2021.118350] [Reference Citation Analysis]
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6 He W, Xiao N, Zhao Y, Yao Y, Xu M, Du H, Wu N, Tu Y. Effect of polysaccharides on the functional properties of egg white protein: A review. Journal of Food Science 2021;86:656-66. [DOI: 10.1111/1750-3841.15651] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
7 Ozogul F, Elabed N, Ceylan Z, Ocak E, Ozogul Y. Nano-technological approaches for plant and marine-based polysaccharides for nano-encapsulations and their applications in food industry. Adv Food Nutr Res 2021;97:187-236. [PMID: 34311900 DOI: 10.1016/bs.afnr.2021.02.017] [Reference Citation Analysis]
8 Li A, Guo C, Li X, Li P, Yang X, Guo Y. Gelation mechanism and physical properties of glucono-δ-lactone induced alginate sodium/casein composite gels. Food Hydrocolloids 2021;118:106775. [DOI: 10.1016/j.foodhyd.2021.106775] [Cited by in Crossref: 7] [Cited by in F6Publishing: 6] [Article Influence: 7.0] [Reference Citation Analysis]
9 Hernández H, Nunes MC, Prista C, Raymundo A. Innovative and Healthier Dairy Products through the Addition of Microalgae: A Review. Foods 2022;11:755. [DOI: 10.3390/foods11050755] [Reference Citation Analysis]
10 Tian B, Zhao Q, Xing H, Xu J, Li Z, Zhu H, Yang K, Sun P, Cai M. Gastroprotective Effects of Ganoderma lucidum Polysaccharides with Different Molecular Weights on Ethanol-Induced Acute Gastric Injury in Rats. Nutrients 2022;14:1476. [DOI: 10.3390/nu14071476] [Reference Citation Analysis]
11 Makshakova ON, Zuev YF. Interaction-Induced Structural Transformations in Polysaccharide and Protein-Polysaccharide Gels as Functional Basis for Novel Soft-Matter: A Case of Carrageenans. Gels 2022;8:287. [DOI: 10.3390/gels8050287] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
12 Cheng Y, Fu Y, Ma L, Yap PL, Losic D, Wang H, Zhang Y. Rheology of edible food inks from 2D/3D/4D printing, and its role in future 5D/6D printing. Food Hydrocolloids 2022;132:107855. [DOI: 10.1016/j.foodhyd.2022.107855] [Reference Citation Analysis]
13 Keita D, Léger G, Bordenave N. Rheological and water binding properties of xanthan, guar and ultra-finely milled oatmeal in white birch sap: Influence of sap minor constituents. Food Res Int 2021;147:110478. [PMID: 34399474 DOI: 10.1016/j.foodres.2021.110478] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
14 Soltanahmadi S, Murray BS, Sarkar A. Comparison of oral tribological performance of proteinaceous microgel systems with protein-polysaccharide combinations. Food Hydrocolloids 2022;129:107660. [DOI: 10.1016/j.foodhyd.2022.107660] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
15 Khalesi H, Lu W, Nishinari K, Fang Y. New insights into food hydrogels with reinforced mechanical properties: A review on innovative strategies. Adv Colloid Interface Sci 2020;285:102278. [PMID: 33010577 DOI: 10.1016/j.cis.2020.102278] [Cited by in Crossref: 24] [Cited by in F6Publishing: 11] [Article Influence: 12.0] [Reference Citation Analysis]
16 Yang X, Li A, Li D, Guo Y, Sun L. Applications of mixed polysaccharide-protein systems in fabricating multi-structures of binary food gels—A review. Trends in Food Science & Technology 2021;109:197-210. [DOI: 10.1016/j.tifs.2021.01.002] [Cited by in Crossref: 11] [Cited by in F6Publishing: 3] [Article Influence: 11.0] [Reference Citation Analysis]
17 Zhang S, He Z, Cheng Y, Xu F, Cheng X, Wu P. Physicochemical characterization and emulsifying properties evaluation of RG-I enriched pectic polysaccharides from Cerasus humilis. Carbohydr Polym 2021;260:117824. [PMID: 33712165 DOI: 10.1016/j.carbpol.2021.117824] [Cited by in Crossref: 7] [Cited by in F6Publishing: 1] [Article Influence: 7.0] [Reference Citation Analysis]
18 Chen X, Zhang W, Dou Y, Song T, Shen S, Dou H. Applications of asymmetrical flow field-flow fractionation for separation and characterization of polysaccharides: A review. J Chromatogr A 2021;1635:461726. [PMID: 33250160 DOI: 10.1016/j.chroma.2020.461726] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 0.5] [Reference Citation Analysis]
19 Ge A, Iqbal S, Chen XD. Alteration in rheology and microstructure of O/W emulsions using controlled soy protein isolate-polysaccharide aggregation in aqueous phases. Journal of Food Engineering 2022;317:110872. [DOI: 10.1016/j.jfoodeng.2021.110872] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
20 Nooshkam M, Varidi M, Alkobeisi F. Bioactive food foams stabilized by licorice extract/whey protein isolate/sodium alginate ternary complexes. Food Hydrocolloids 2022;126:107488. [DOI: 10.1016/j.foodhyd.2022.107488] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
21 Manzoor M, Singh J, Bandral JD, Gani A, Shams R. Food hydrocolloids: Functional, nutraceutical and novel applications for delivery of bioactive compounds. International Journal of Biological Macromolecules 2020;165:554-67. [DOI: 10.1016/j.ijbiomac.2020.09.182] [Cited by in Crossref: 8] [Cited by in F6Publishing: 7] [Article Influence: 4.0] [Reference Citation Analysis]
22 Lazo L, Melo GM, Auad ML, Filippa M, Masuelli MA. Synthesis and Characterization of Chanar Gum Films. Colloids and Interfaces 2022;6:10. [DOI: 10.3390/colloids6010010] [Reference Citation Analysis]
23 Bilal M, Gul I, Basharat A, Qamar SA. Polysaccharides-based bio-nanostructures and their potential food applications. Int J Biol Macromol 2021;176:540-57. [PMID: 33607134 DOI: 10.1016/j.ijbiomac.2021.02.107] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
24 Li P, Guo C, Li X, Yuan K, Yang X, Guo Y, Yang X. Preparation and structural characteristics of composite alginate/casein emulsion gels: A microscopy and rheology study. Food Hydrocolloids 2021;118:106792. [DOI: 10.1016/j.foodhyd.2021.106792] [Cited by in Crossref: 4] [Cited by in F6Publishing: 3] [Article Influence: 4.0] [Reference Citation Analysis]
25 Ribes S, Grau R, Talens P. Use of chia seed mucilage as a texturing agent: Effect on instrumental and sensory properties of texture-modified soups. Food Hydrocolloids 2022;123:107171. [DOI: 10.1016/j.foodhyd.2021.107171] [Cited by in Crossref: 3] [Cited by in F6Publishing: 2] [Article Influence: 3.0] [Reference Citation Analysis]
26 Lewandowicz J, Le Thanh-blicharz J, Szwengiel A. The Effect of Chemical Modification on the Rheological Properties and Structure of Food Grade Modified Starches. Processes 2022;10:938. [DOI: 10.3390/pr10050938] [Reference Citation Analysis]
27 Dammak A, Ben Slima S, Gomes da Silva MDR, Ben Salah R, Aljuaid AM, Hachicha W, Bouaziz M. Antioxidant and Antibacterial Activities of a Purified Polysaccharide Extracted from Ceratonia siliqua L. and Its Involvement in the Enhancement Performance of Whipped Cream. Separations 2022;9:117. [DOI: 10.3390/separations9050117] [Reference Citation Analysis]
28 Vojvodić Cebin A, Komes D, Ralet M. Development and Validation of HPLC-DAD Method with Pre-Column PMP Derivatization for Monomeric Profile Analysis of Polysaccharides from Agro-Industrial Wastes. Polymers 2022;14:544. [DOI: 10.3390/polym14030544] [Reference Citation Analysis]
29 Wang X, Cheng L, Liu Y, Zhang R, Wu Z, Weng P, Zhang P, Zhang X. Polysaccharide Regulation of Intestinal Flora: A Viable Approach to Maintaining Normal Cognitive Performance and Treating Depression. Front Microbiol 2022;13:807076. [DOI: 10.3389/fmicb.2022.807076] [Reference Citation Analysis]
30 Radziej S, Scherb-forster J, Schlicht C, Eisenreich W. NMR-based identification of thickeners in membrane-filtered food premixtures. Eur Food Res Technol. [DOI: 10.1007/s00217-022-03998-w] [Reference Citation Analysis]
31 Panato K, Muller CMO. Drying kinetics and physicochemical and technological properties of pumpkin purée flour dried by convective and foam‐mat drying. Food Processing Preservation. [DOI: 10.1111/jfpp.16264] [Reference Citation Analysis]
32 Cui R, Zhu F. Ultrasound modified polysaccharides: A review of structure, physicochemical properties, biological activities and food applications. Trends in Food Science & Technology 2021;107:491-508. [DOI: 10.1016/j.tifs.2020.11.018] [Cited by in Crossref: 18] [Cited by in F6Publishing: 9] [Article Influence: 18.0] [Reference Citation Analysis]
33 Gao T, Zhao X, Li R, Bassey A, Bai Y, Ye K, Deng S, Zhou G. Synergistic effects of polysaccharide addition-ultrasound treatment on the emulsified properties of low-salt myofibrillar protein. Food Hydrocolloids 2022;123:107143. [DOI: 10.1016/j.foodhyd.2021.107143] [Cited by in Crossref: 6] [Cited by in F6Publishing: 5] [Article Influence: 6.0] [Reference Citation Analysis]
34 Li X, Zhang ZH, Qi X, Li L, Zhu J, Brennan CS, Yan JK. Application of nonthermal processing technologies in extracting and modifying polysaccharides: A critical review. Compr Rev Food Sci Food Saf 2021. [PMID: 34397139 DOI: 10.1111/1541-4337.12820] [Reference Citation Analysis]
35 Pure AE, Yarmand MS, Farhoodi M, Adedeji A. Microwave treatment to modify textural properties of high protein gel applicable as dysphagia food. J Texture Stud 2021. [PMID: 33969884 DOI: 10.1111/jtxs.12611] [Reference Citation Analysis]
36 Guo C, Li X, Gong T, Yang X, Wang G, Yang X, Guo Y. Gelation of Nicandra physalodes (Linn.) Gaertn. polysaccharide induced by calcium hydroxide: A novel potential pectin source. Food Hydrocolloids 2021;118:106756. [DOI: 10.1016/j.foodhyd.2021.106756] [Cited by in Crossref: 4] [Cited by in F6Publishing: 2] [Article Influence: 4.0] [Reference Citation Analysis]